Curried Red Lentil Soup
By: Kristin Jukes
Published: Saturday, March 19, 2011 - 10:01am

Ingredients




2 pounds of potatoes (red or yellow or swap for sweet potatoes)
4 large carrots, washed and chopped
2 medium onions diced
2 cloves of garlic minced
1/2 teaspoon fresh ginger, grated
2 tablespoons grapeseed oil, butter or coconut oil
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon sea salt
6 cups of vegetable broth or chicken stock
1 cup of red lentils
2 cups of filtered water
1 piece of kombu

Preparation

1 In a large pot, heat oil/butter 2 Add potatoes, onions and carrots. 3 Saute for 2 minutes. 4 Add ginger and garlic, saute for 2 minutes. 5 Combine all the spices, add to the vegetables in the pot. 6 Coat all the veggies with the spices. 7 Pour in broth or stock, bring to a boil then simmer, for 30 minutes. 8 Rinse red lentils. 9 In a small pot add 2 cups of filtered water, kombu and lentils. 10 Bring to a boil then reduce heat to low and simmer, slightly covered, for 15-20 minutes or until soft. 11 Remove any foam and froth that surfaces. 12 Once the lentils are done, remove from heat and check vegetables. 13 If the potatoes are fork tender, add the lentils to the soup. 14 Do not want to over cook the red lentils, or they will become very soggy and lose vital nutrients. 15 Ladle into serving bowls to eat and garnish the top with rice if desired,